Italian Pork Chops

Thaw (1) Pork Chop per person and remove the bone if they have them. Using a meat mallet pound chops out to about 1/4″ thickness (or half of the chop’s thickness). We use a zip bag for this but it’s not necessary. If there is fat or connective tissue ring around the edge cut it in a…

Spaghetti Squash Parmesan

Spaghetti Squash Parmesan

Wash the outside of the Squash and cut it lengthwise into two halves. Scoop out just the seeds (our chickens love them, in the city you might put them in your birdfeeder). Place Squash face-down on a lined baking sheet and bake for 20-30 minutes at 350-degrees. (While it’s in the oven prepare the Parmesan Sauce).…

Fall Veggie Soup

Wash, trim and chop a variety of Veggies. This week we used: Zucchini, Onion, Bell Pepper and Tomatoes. Sauté with 2 Tablespoons Olive Oil, garlic, salt and pepper until just tender. Add 2 cups Broth (Will likes to use Chicken and Beef together), 1/2 cup white wine, 1-2 cups canned or soaked dried beans. Simmer…

Fall Veggie Soup with Skillet Cornbread

Will’s Skillet Cornbread

Ingredients: 2 cups Cornmeal 4 teaspoons Baking Powder 1 teaspoon Salt 2 Tablespoons Sugar 1 cup Buttermilk 1/2 cup Vegetable or Olive Oil 2 fresh Eggs Directions: mix together dry ingredients, stir in wet ingredients until mixed well. Pour into a pre-heated seasoned iron skillet, bake at 450 degrees for 15-20 minutes.

Cheesy Mac & Greens

Cheesy Mac & Greens Choose a fun pasta shape for this and make it different each time. 1. Prepare 1-pound package of Macaroni or other Pasta of your choice. Toss with Olive Oil to coat and prevent sticking. When cooled, mix in 1/4 cup grated Cheese until Pasta is coated, set aside. 2. Wash, trim…

Stuffed Collard Rolls

One of our favorite comfort food meals for chilly nights, you can get really creative with the mix of veggies you add to the filling. We usually use Collard Greens but you can definitely use more traditional Cabbage leaves, too. ________ (1) bunch Collard Greens, trim the stems from the leaves (1) bunch Green Onions…

Perfect Pancakes

For some time I have been obsessed with making Perfect Pancakes at home. Fluffy and light but crispy and buttery, I knew what I wanted. I tried and tweaked about eight recipes and here is the result: I am proclaiming them Perfect! The method is a little involved (the blender is the secret) but it…

Quick Kimchi

Kimchi is an ancient method of preserving food, recipes have been found that date back almost 2,000 years! It was a way to keep vegetables over the winter and was not seasoned with spicy peppers until modern times. One of the most popular vegetables used today (Napa Cabbage) is actually a modern ingredient. Traditionally roots…

Asian Vegetable Soup

Asian Vegetable Soup  The delicate combination of veggies in this week’s boxes made us think of one of our favorite soups right away! A blend of Kale, Shiitake Mushroom, Asian Turnips and Green Onions will warm you through and through (especially if you add some of our own Hot Sauce or Ground Hot Pepper to…

Broccoli Cheese Soup

This is our favorite recipe and it’s gluten-free too! The Broccoli itself provides the thickness. We have a more traditional recipe below. Wash, trim and chop 3/4 pound Broccoli (peel and use the stems, too). In a soup pot sauté Broccoli with 2 Tablespoons Olive Oil, season with salt and pepper. Cook until just tender.…

Baked Spaghetti Squash

Squashes and Greens and Roots, oh my! It’s that time of year for Fall and Winter Vegetables. These crops lend themselves well to roasting, braising, soups and stews with hearty flavors for  satisfying bowls of goodness. Baked Spaghetti Squash is our vegetarian dish topped with sauteed Carrots, Green Garlic and this Summer’s Basil Pesto (ours…